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Strategic International Restaurant Development最新文献

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E-Commerce 电子商务
Strategic International Restaurant Development Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-4342-9.ch013
J. F. Rayport, Bernard J. Jaworski
{"title":"E-Commerce","authors":"J. F. Rayport, Bernard J. Jaworski","doi":"10.4018/978-1-7998-4342-9.ch013","DOIUrl":"https://doi.org/10.4018/978-1-7998-4342-9.ch013","url":null,"abstract":"The chapter outlines the importance of being connected over the internet and the opportunities the world wide web (WWW) offers to the foodservice industry. Restaurants, bars, and catering companies can significantly benefit from the exposure a website gives them internationally 24/7/365. Today's business landscape is far more connected worldwide than ever before. Not having a presence on the internet with a website and or an e-commerce business means being left out without exposure and without the possibility of expanding the business. The questions a foodservice operator should ask are not about the need for the internet and a website, but rather how much should be invested in it. Millions of businesses like restaurants worldwide have benefited from their website and presence on the WWW. The opportunities to increase revenue and compete against others have never been greater, from online table reservation systems to selling recipe books and merchandise.","PeriodicalId":352019,"journal":{"name":"Strategic International Restaurant Development","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114686188","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 330
Food Safety, Food and Beverage Preparation, Menu and Beverage List Development, Service, and Current and Future Challenges 食品安全，食品和饮料的准备，菜单和饮料列表的开发，服务，以及当前和未来的挑战
Strategic International Restaurant Development Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-4342-9.ch007
{"title":"Food Safety, Food and Beverage Preparation, Menu and Beverage List Development, Service, and Current and Future Challenges","authors":"","doi":"10.4018/978-1-7998-4342-9.ch007","DOIUrl":"https://doi.org/10.4018/978-1-7998-4342-9.ch007","url":null,"abstract":"This chapter discusses the importance of safety and sanitation in food preparation and service and the integration into the menu and beverage list development. Specifically, it discusses the current safety and sanitation requirements for foodservice facilities, including the HACCP 7 step process (hazard analysis critical control point). It introduces nutrition basics in a foodservice setting and the basics of food and beverage preservation and preparation methods. Consequently, it demonstrates how to develop menus and beverage lists and the various foodservice style and service techniques.","PeriodicalId":352019,"journal":{"name":"Strategic International Restaurant Development","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123272132","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Theory of Organizational Management 组织管理理论
Strategic International Restaurant Development Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-4342-9.ch002
{"title":"Theory of Organizational Management","authors":"","doi":"10.4018/978-1-7998-4342-9.ch002","DOIUrl":"https://doi.org/10.4018/978-1-7998-4342-9.ch002","url":null,"abstract":"This chapter is about understanding general management's concept, based on its history and development; the meaning of management science, management process, and function of management; the definition of ethics in the context of hospitality; and the importance of corporate governance, and it identifies ethics' categories and values. Understanding the fundamental theories of organizational management and organization behavior and applying the best practices is conducive to effective management in guiding teams to successful accomplishments. Many of these theories were catalysts to the leadership approaches, which have shaped organizations over time. Modern organizations, especially hospitality organizations, can benefit from strategies that were formulated from organizational theories. A useful example is the development and application of ethics and ethical leadership within the domain of hospitality. Thus, understanding and applying management theories is crucial in the hyper-competitive hospitality industry.","PeriodicalId":352019,"journal":{"name":"Strategic International Restaurant Development","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125309629","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Managerial Accounting for Non-Accountants in Restaurant Operations 饭店经营非会计人员管理会计
Strategic International Restaurant Development Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-4342-9.ch008
{"title":"Managerial Accounting for Non-Accountants in Restaurant Operations","authors":"","doi":"10.4018/978-1-7998-4342-9.ch008","DOIUrl":"https://doi.org/10.4018/978-1-7998-4342-9.ch008","url":null,"abstract":"This chapter discusses the accounting functions of a foodservice operation. A foodservice manager does not need to know accounting to its fullest extent as he/she would be capable of substituting a financial controller; instead, the manager only needs to have a broad and sound knowledge of the accounting department's activities. Therefore, this chapter will prepare the foodservice manager, mainly with the “managerial accounting branch” and less with the others. Accordingly, the chapter is titled “Managerial Accounting for Non-Accountants.”","PeriodicalId":352019,"journal":{"name":"Strategic International Restaurant Development","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114229478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Food and Beverage Operation Management 餐饮运营管理
Strategic International Restaurant Development Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-4342-9.ch005
{"title":"Food and Beverage Operation Management","authors":"","doi":"10.4018/978-1-7998-4342-9.ch005","DOIUrl":"https://doi.org/10.4018/978-1-7998-4342-9.ch005","url":null,"abstract":"This chapter will describe the “functions of food and beverage management” and operations within a hotel/resort setting, which is the most comprehensive operation to manage due to the many food and beverage sub-departmental operations. It includes the basics of food and beverage management, the people involved, the back of the house and front of the house operations, and the equipment required for the operation and production. The reader will understand what it takes to run a food and beverage operation, will be familiar with all duties and responsibilities of a food and beverage director, understand the stakeholders involved in all aspects of the operation, including guests, and understand the equipment required to run a food and beverage operation.","PeriodicalId":352019,"journal":{"name":"Strategic International Restaurant Development","volume":"68 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121950794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Food and Beverage Product Knowledge 食品和饮料产品知识
Strategic International Restaurant Development Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-4342-9.ch006
{"title":"Food and Beverage Product Knowledge","authors":"","doi":"10.4018/978-1-7998-4342-9.ch006","DOIUrl":"https://doi.org/10.4018/978-1-7998-4342-9.ch006","url":null,"abstract":"This chapter introduces and discusses some of the most common food and beverage products used in commercial foodservice operations. It includes herbs and spices and their application, beverage products, and application. It introduces the basic knowledge necessary about still, sparkling, fortified, and aromatized wines, distilled spirits, and liquors/cordials, cocktails, mineral and natural waters, coffee, tea, and cocoa within a bar operation.","PeriodicalId":352019,"journal":{"name":"Strategic International Restaurant Development","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129099787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Restaurant Development 餐厅发展
Strategic International Restaurant Development Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-4342-9.ch011
{"title":"Restaurant Development","authors":"","doi":"10.4018/978-1-7998-4342-9.ch011","DOIUrl":"https://doi.org/10.4018/978-1-7998-4342-9.ch011","url":null,"abstract":"This chapter discusses the concept of facilities planning, design, equipment procurement, and management within the context of restaurant development. It includes the investigation and planning of the location, equipment, long-term investment in capital expenditure, life span, durability, and business longevity and assets, among many other factors. It provides references and guidelines for opening a foodservice facility, specifically a restaurant, the process of the restaurant opening, from concept to operation and the equipment required, from FFEs (furniture, fixture, and equipment) to utensils and other operating tools necessary to run an entire restaurant operation.","PeriodicalId":352019,"journal":{"name":"Strategic International Restaurant Development","volume":"65 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115727116","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Legal Matters, Risk Management, and Risk Prevention 法律事务、风险管理和风险防范
Strategic International Restaurant Development Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-4342-9.ch004
{"title":"Legal Matters, Risk Management, and Risk Prevention","authors":"","doi":"10.4018/978-1-7998-4342-9.ch004","DOIUrl":"https://doi.org/10.4018/978-1-7998-4342-9.ch004","url":null,"abstract":"This chapter highlights the importance of risk management and the need for a risk management plan to have in place in case disaster strikes. From opening a foodservice business to operating it with the possibility of expansion, the risks involved are enormous. It discusses the importance of respecting the laws when dealing with business and carefully taking all necessary steps to avoid legal pitfalls, leading to severe negative consequences. The chapter provides useful information and references about obtaining proper licenses, dealing with government agencies, and developing and implementing a “preventive risk management” plan. Finally, the chapter highlights the current business laws of the United States and should not be considered applicable internationally. The reader should refer to the governing laws of the country where the business operates.","PeriodicalId":352019,"journal":{"name":"Strategic International Restaurant Development","volume":"79 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126171105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Statistics and Analytics Management 统计与分析管理
Strategic International Restaurant Development Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-4342-9.ch010
{"title":"Statistics and Analytics Management","authors":"","doi":"10.4018/978-1-7998-4342-9.ch010","DOIUrl":"https://doi.org/10.4018/978-1-7998-4342-9.ch010","url":null,"abstract":"This chapter introduces the concept of statistical analysis and analytics management in the contest of food and beverage data analysis and business decision modeling. It lays the foundation for a broad understanding of statistical analysis in general, the meaning of analytics, and the advantages of using statistical data analysis. It emphasizes the relationship between a statistical application, analysis, and business relation using basic statistical information in the decision-making process. It shows various formulas, tools, and techniques for self-conducted analysis in small and medium-size foodservice operations.","PeriodicalId":352019,"journal":{"name":"Strategic International Restaurant Development","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114640664","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Introduction to Food and Beverage Service Operations 食品和饮料服务操作概论
Strategic International Restaurant Development Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-4342-9.ch001
{"title":"Introduction to Food and Beverage Service Operations","authors":"","doi":"10.4018/978-1-7998-4342-9.ch001","DOIUrl":"https://doi.org/10.4018/978-1-7998-4342-9.ch001","url":null,"abstract":"This chapter is about the history of the foodservice industry and its scope over the centuries. It highlights the numerous types of food and beverage operations, their anatomy, style, customers' typologies, the type of menus, business location, size/capacity, and production.","PeriodicalId":352019,"journal":{"name":"Strategic International Restaurant Development","volume":"69 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116275212","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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